What is the stone grinding process like?
Basically you soak the rice or beans overnight and you grind it into a thick liquid paste by adding little bits of water along the way. I also make tofu. For my rice cakes I drain out the water and use it like a wet flour base. The beauty of it, and why I started designing these cakes is that I can do whatever color I want. I started experimenting with purple and white rice with fresh grated tumeric that turns into bright yellow sticky rice. When layered, it looks like a real dessert rather than a boring cake. Every Chinese New Year they have these traditional round cakes that are brown (brown sugar) or white (coconut flavored, made out of sticky rice). The way this all started is that I had a quiet month with my design job so I thought, “I’m going to design some New Year cakes for fun and see if I can sell some.” I had a friend who was an editor of a weekly food magazine; she wrote a feature on the cakes, and I sold out of them in three days. People were calling long distance from Mac
